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The Ultimate Soft & Creamy Strawberry Cheesecake Cookies

A close-up of a soft, pale cookie with swirls of bright red strawberry filling, one of several strawberry cheesecake cookies.
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Make these soft, chewy strawberry cheesecake cookies that taste like a miniature cheesecake. The dough includes cream cheese for tenderness and tang, swirled with strawberry jam for a fruity burst. This recipe delivers bakery style strawberry cookies that are easy to make.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup cream cheese, softened (for swirl)
  • 1/4 cup powdered sugar (for swirl)
  • 1 teaspoon milk or cream (for swirl)
  • 1/4 cup strawberry jam or freeze-dried strawberries, crushed (for topping)
  • Optional: Graham cracker crumbs for topping

Instructions

  1. Prepare the cookie dough: In a large bowl, beat the softened butter and 8 ounces of cream cheese together until smooth. Add the granulated sugar and brown sugar; beat until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Prepare the cheesecake swirl mixture: In a small bowl, beat the remaining 1/4 cup cream cheese with the powdered sugar and milk until smooth.
  5. Assemble the cookies: Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving space between them. Flatten each dough ball slightly.
  6. Create the swirl: Place about 1/2 teaspoon of strawberry jam onto the center of each dough ball. Top the jam with a small dollop (about 1/2 teaspoon) of the cream cheese swirl mixture. Use a toothpick or knife tip to gently swirl the jam and cream cheese into the dough.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers look slightly soft.
  8. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still slightly warm, lightly top with extra strawberry jam or a sprinkle of graham cracker crumbs, if desired.

Notes

  • For the best creamy texture, ensure your butter and cream cheese are fully softened to room temperature before mixing.
  • Use a thick, high-quality strawberry jam to prevent the swirl from sinking too much during baking.
  • If you want a more pronounced cheesecake flavor, you can add 1/4 teaspoon of lemon zest to the main dough mixture.
  • These cookies are designed to stay soft. Avoid overbaking to maintain a chewy center.

Nutrition

Find it online: https://kingscook.com/strawberry-cheesecake-cookies/